680 EXPEETMENT STATION RECORD. 



The org-anization of the milk supply, J. N. Harris (Jour. Rd. A(fr. {Lon- 

 don], 16 (liUO), No. II). jip. SID-S.^D). — All account of several successful co- 

 operative dairy societies in (Jreat Britain which have been organized in recent 

 years. By cooi)eration the ])roducers have received an increased price for their 

 milk. It is pointed out that these organizations are also of benefit to the con- 

 suuier, as it is easier to improve the sanitary conditions under which the milk 

 is pi-oduced and distributed. 



The provision of milk for cities, Rievel, trans, by L. M. Steckel (Amer. 

 Vrt. Rn:, .W il!)JO), No. J, pp. 561-568).— Thin is a translation of a report 

 made to the Ninth Intei-national Veterinary Congress on the importance of 

 having the State regulate the milk trade, and contains many suggestions con- 

 cerning milk lns])ection. 



Pasteurization of milk, R. G. Freeman (Jour. Anicr. Med. As.'ioc, 5Jf (WJO), 

 No. 5, pp. S72, 373). — The dangers in using raw market milk and commercial 

 pasteurized milk are pointed out. 



" The only safety for the consumer is to get his milk sweet and raw. Having 

 obtained it he should then render it safe by the use of the smallest amount of 

 heat compatible with safety. A temperature of 140° F., but little higher than 

 the temperature in which one can bear one's hand, if continued for 40 minutes, 

 with the milk in a closed nursing bottle, is sufficient to kill all the bacteria 

 that we know and fear in milk, at the same time changing neither the taste 

 nor. so far as we know, the chemical composition or the ferments of the 

 milk. . . . Pasteurized milk does not cause malnutrition or scurvy or rachitis." 



To what extent is there danger in using milk and m.ilk products from 

 cows which have tuberculosis of the udder? A. Weber {Tuhcrkulofie Arh. 

 K. Gsndhtsamt., 1910, No. 10, pp. 1-100). — This is an investigation of the 

 prevalence of tuberculosis in human beings who use milk obtained from cows 

 known to have mammary tuberculosis. So few cases were found where it 

 could be positively ])roved that tubercular lesions were caused by the use of 

 such milk that the author thinks the danger of contracting the disease from 

 such a source is comparatively slight as compared with contracting it from 

 human beings who have tuberculosis of the lungs. 



Milk defects and their relation to cheese making, K. Teichert (Milch Ztg., 

 ■39 (1910), No. 2, pp. 13-17). — A summary of investigations on abnormal milks 

 due to the presence of pathogenic and other undesirable species of bacteria. 



The composition of cream, R. R. Tatlock and R. T. Thomson (Analyst, 35 

 '(1910). No. .'i06, pp. 5-S). — Trials are reported which show that whatever the 

 method of creaming the solids of the nonfatty portion of cream are slightly 

 higher than those in the corresponding portion of the milk from which it has 

 been taken, but that the difference has no practical significance and may be 

 disregarded. 



Layer cheese, M. Siegfeld (Molk. Ztg. [HiJdcsJicim], 2.'t (1910), No. 6, pp. 95, 

 96). — A description is given of "layer" or "cream layer cheese" which is com- 

 posed of alternate layers of cream and skim milk curd. Analyses of the differ- 

 ent layers in 17 cheeses obtained from various localities are reported. The 

 percentage of fat in the total cheese mass varied from .5.1 to 24.2. 



Sap sago cheese, P. Buttenberg and W. Koenig (Ztsctir. Untersuch. Nahr. 

 n. ricnussmth, 18 (1909), No. 7. i)p. ^13-^5 ; ahs. in Milchw. ZentU., 6 (1910), 

 No. 1, pp. 32, 33). — Analytical data are reported. 



Literature on the science and practice of dairying in the second half of 

 1908 and the first half of 1909, R. W. Raudnitz (Srpnnitc from Monatssclir. 

 Kindrrlirill:.. 8 (1909), No. 5, pp. 6-'i). — A list of i)ublications during this period, 

 with abstracts of the more important articles. 



